Beetroot Pasta on Spinach and Speck Cream

To prepare beetroot pasta on spinach and speck cream, start with the speck: place the slices in a cold pan, turn on medium heat, and cook for 15 minutes 1, until the speck is colored and crispy 2. Let cool and remove it from the pan. Clean and slice a shallot 3.

Dab the pan from the excess oil, then add a drizzle of oil, the sliced shallot 5, and salt 6.

Sauté over medium-low heat until the shallot is soft and clear, it will take about 10 minutes. Then remove half of the cooked shallot 7, which will be used for the beetroots, and add the spinach here 8. Salt and cook over medium-low heat until wilted, it will take 3-4 minutes 9. 

Blend the spinach with an immersion blender, adding pepper 10 and oil 11. Set aside the resulting cream 12. 

Peel the beetroot and cut it into 1.5 cm (0.6 inch) cubes 14. Put half of the stewed shallot back in the pan 14, then add the beetroot cubes 15.

Salt 16 and brown well. Add a couple of ladles of boiling water 17, cover with the lid 18, and cook until done, about 40 minutes.

Once the beetroot is cooked 19, place it in a beaker and blend it with an immersion blender 20 to obtain a smooth cream 21.

Now cook the linguine in plenty of boiling salted water for the time indicated on the package 22. Pour the crescenza cheese into a beaker and add 2 ladles of pasta cooking water 24.

Blend with an immersion blender to have a velvety cream 25, then season with salt 26 and oil. Transfer the beetroot cream to a pan to warm it up 27.

Drain the linguine al dente here 28 and mix thoroughly to combine the dressing 29. Everything is ready to serve: pour the spinach cream into a deep plate, then add the crescenza cream 30.

Now coarsely crumble the crispy speck 31 and distribute the crumbs on the plate 32. The beetroot pasta on spinach and speck cream is ready 33!